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Enriched Brioche Bread

A basic recipe with endless possibilities

Enriched Brioche

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Making enriched brioche dough is easier than you’d assume. A great, year-round recipe, this dough is rich, buttery, soft, and light. With some minor tweaks, this bread transforms into a multitude of other sweet treats, including babka, cinnamon rolls, knots, wreaths, and donuts. Our mouths are already watering!

Enriched Brioche Dough

Ingredients
  

  • 2 ½ tsp. active dry yeast
  • ¾ cup whole milk, lukewarm
  • ¼ cup granulated sugar, divided
  • 3 cups + 2 Tbsp. flour
  • 1 tsp. salt
  • 2 large eggs, room temperature
  • 2 tsp. vanilla paste or extract
  • ½ cup + 1 Tbsp. unsalted butter, room temperature, cut into cubes
  • Oil for greasing

Instructions
 

  • Add the yeast, milk, and 1 Tbsp. sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.
  • In a stand mixer bowl fitted with the dough hook, add the flour, remaining sugar, and salt. Quickly mix together.
  • Add the foaming yeast mixture, eggs, and vanilla bean paste and mix on low for 5 minutes until the dough comes together.
  • With the mixer on medium, gradually add the butter. Once incorporated, turn the mixer up and knead for 10 minutes. The dough should be pulling away from the sides of the bowl while forming a ‘“tornado” around the dough hook.
  • Put the dough onto a greased worktop and stretch the corners over each other into the center. Turn over so that the seam is now on the bottom and place the dough ball in a greased bowl. Cover with plastic wrap and let rise in a warm place for 1 ½ hours.
  • Grease and line a 2 lb. loaf pan. Once doubled in size, gently punch down the dough and place on a lightly floured surface. Using your hands, form dough into a rectangle. With a sharp knife or pastry scraper, cut the dough into 5 even pieces. Roll out each piece into a rectangle, then from the short end, roll the dough into a log. Place seam side down into your prepared loaf pan. Repeat this process with the other remaining dough pieces and place them side by side so they sit snug in the prepared loaf pan.
  • Cover the pan loosely with plastic wrap (allow room for the dough to expand) and let the dough rise in a warm place for 45 mins or until it has doubled in size. Preheat oven to 350°F and bake for 30-35 minutes until golden brown.
  • Remove from oven and rest for 5 minutes before turning out onto a cooling rack.
Be sure to follow @emmaduckworthbakes on Instagram and use #emmaduckworthbakes and #mollymymag to share your creation.
Photography by: Emma Duckworth

Portrait of Emma Duckworth wearing a pink apron in her kitchen

Emma Duckworth

Recipe Developer, Food Stylist, and Photographer

Emma Duckworth is the founder of Emma Duckworth Bakes, a baking blog devoted to beautiful and delicious desserts. As a self-taught baker, she's dedicated to creating approachable bakes that anyone can create at home.